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Crispy Potato Latkes

Crispy, oil-free potato latkes baked to golden perfection -- a plant-based twist that is still yummy and cozy.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 10 latkes
Course: Appetizer
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 2 large russet potatoes
  • 1 small yellow onion
  • 2 Tbsp ground flaxseed
  • 4 Tbsp water to make flax egg
  • 3 Tbsp oat flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • Optional: 1/4 tsp smoked paprika

Method
 

  1. Preheat oven to 425 degrees.
  2. Mix the flaxseed and water and let sit to gel.
  3. Grate potatoes and onion. Place in clean towel or cloth sieve and squeeze as much water out as possible.
  4. Add drained potatoes and onion to a bowl. Stir in flax egg, oat flour, baking powder, salt, pepper and optional paprika.
  5. Scoop about 1/4 cup mixture per latke and flatten into thin patties on a parchment lined baking sheet.
  6. Bake for 18 minutes. Flip the latkes over and bake another 10-12 minutes until golden.
  7. Let rest 5 minutes (they'll crisp more as they cool).
  8. Top with a cashew based sour cream.

Notes

Top with a dollop of cashew sour cream
For a sweeter version, top with applesauce and cinnamon.